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Spoon Bread

Source: Burt Wolf's Travels and Traditions, Richmond
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Makes 9 servings
butter for baking pan
1 1/2 cups yellow cornmeal
3 cups milk
1 stick unsalted butter, melted
1 teaspoon salt
1/4 teaspoon cayenne pepper, optional
4 eggs
1/2 teaspoon baking powder
Preheat the oven to 350 degrees F. Lightly butter a 1 1/2-quart casserole or 9-x 9-inch ovenproof pan.

In a 3-quart saucepan, whisk the cornmeal together with the milk, butter, salt and cayenne pepper. Slowly bring this to a boil, whisking continuously. (When it comes to a boil it will get very thick, so whisk hard so the mixture does not lump.) After it thickens, transfer the mixture to a mixing bowl and cool it while you separate the eggs into yolks and whites.

Stir the baking powder into the cornmeal mixture and mix well, then add the yolks and whisk vigorously to incorporate the yolks. Whip the egg whites until they form stiff peaks and fold this into the cornmeal mixture. Transfer the batter to the prepared pan and bake for 40 minutes or until a wooden toothpick, when inserted into the center, comes out clean. Cut and serve portions from the pan.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 9 servings
Calories: 259
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 22g
Sodium: 342mg
% Cal. from Fat: 56%
Cholesterol: 132mg
Protein: 8g
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